Questions 101-200 Flashcards by Jon C

Which additive improves crispness in vegetables?

a- BHA
c- BHT
c- calcium
d- pectin

c- calcium

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If implementing a program costs $3 for each patient and return is $6 per patient, the cost/benefit ratio is:

a- 1:2
b- 2:1
c- 1:1
d- 3:1

a- 1:2

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The proper portion size of a dessert item is 1/3 cup. Which scoop should you use?

a- #12
b- #8
c- #16
d- #10

a- #12 (1/3 cup = 1/12th quart)

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The human relations theory of management stresses:

a- task, structure, authority
b- employee needs
c- direct control by management
d- management needs

b- employee needs

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What is the lowest acceptable holding temp while serving?

a- 120F
b- 140F
c- 160F
d- 180F

b- 140F (135 is lowest)

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Which of the following would be used to analyze trayline accuracy?

a- Gantt chart
b- Process control chart
c- Cause and effect diagram
d- Break even analysis

b- Process control chart

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Equipment purchases depend on:

a- the budget
b- what cooks want
c- menu
d- type of facility

c- menu

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Quality standards for fruits assure you of:

a- wholesomeness
b- specifications of minimum quality characteristics
c- safety from pesticides and residues
d- good taste

b- specifications of minimum quality characteristics

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Productivity is measured by:

a- number of portions served per hour
b- number of employees working each day
c- number of food deliveries
d- inventory

a- number of portions served per hour

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What is a formal study to verify that documentation and processes have been followed?

a- audit
b- quality assurance program
c- verification study
d- statistical analysis

a- audit

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Unions usually advance employees based on:

a- age
b- skill
c- merit
d- seniority

d- seniority

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A hospital administrator would be most concerned with:

a- increase in number of elderly admissions
b- increasing growth of outpatient services
c- increase in patient length of stay
d- increase in diabetic admissions

c- increase in patient length of stay

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Spaghetti sauce prepared on Monday is to be served on Wednesday. What should you recommend to the cook?

a- cool the sauce and store in a deep pan
b- store the sauce in a shallow pan in the refrigerator
c- store the sauce in a deep pan in the refrigerator quickly
d- cool completely on the counter, then refrigerate

b- store the sauce in a shallow pan in the refrigerator

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Theory Z is based on the following premise:

a- workers accept responsibility
b- self-direction and control and emphasized
c- task, structure, and authority
d- mutual worker-employee loyalty

d- mutual worker-employee loyalty

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Which group is responsible for nutrition labeling?

a- USDA
b- US Dept of Commerce
c- FDA
d- UPI

c- FDA

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Freezing will:

a- inhibit bacterial growth
b- destroy toxins
c- destroy bacteria
d- destroy enzymes

a- inhibit bacterial growth

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What method is used when you log in and out movement from the storeroom?

a- perpetual inventory
b- mini mix inventory
c- physical inventory
d- stage three inventory

a- perpetual inventory

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Which job would you not give to a Consultant Dietitian?

a- planning future goals
b- writing policies and procedures
c- providing staff in-service
d- supervision of dietary employees

d- supervision of dietary employees

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Before adding new menu items:

a- give samples to a few patients and ask for comments
b- ask patients in writing if they would like the new items
c- have your managers decide which ones to offer
d- ask for employee comments on new suggestions

a- give samples to a few patients and ask for comments

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The major function of management is:

a- forecasting
b- actuating
c- planning
d- organizing

c- planning

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Previously cooked hazardous food must be reheated to an internal temp of 165F for fifteen seconds within:

a- 1 hour
b- 2 hours
c- 4 hours
d- 30 minutes

b- 2 hours (remember this)

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The Ouchi Z Theory management theory states that:

a- decision making is a centralized function
b- committed employees can exercise self control
c- employee potential is only partially utilized
d- employee involvement is key to productivity

d- employee involvement is key to productivity

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A Food Service Director uses a 4 month moveable average to determine how many chicken breasts are needed for August given the number served in April, May, June, July. How would they forecast the need for September?

a- add August and delete April
b- add August
c- Add August and delete July
d- look at last years September production tally

a- add August and delete April

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An employee voted in by the union who works to settle grievances while on paid time is the:

a- mediator
b- arbitrator
c- conciliator
d- shop steward

d- shop steward

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Which law sets the Minimum Wage? a- Fair Labor Standards Act b- National Labor Relations Act c- Equal Opportunity Act d- Labor Management Act

a- Fair Labor Standards Act

The span of control refers to the number of: a- supervisors b- PT employees c- employees under direction of one person d- staff positions

c- employees under direction of one person

The line type of organizational chart shows: a- a direct flow of authority from top to bottom b- authority flows from side to side c- all advisory positions d- informal relationships

a- a direct flow of authority from top to bottom

The employee turnover rate refers to: a- total replacement employees divided by average workforce b- % of turnover rate divided by number of replacements c- employees terminated and replaced divided by total positions d- total positions divided by number of PT employees

c- employees terminated and replaced divided by total positions

Which is the best way to maximize meat storage? a- cut meat into small pieces b- store in oxygen in packages c- vacuum packed in oxygen impermeable film d- pack it in oxygen permeable film

c- vacuum packed in oxygen impermeable film

Adulterated food is regulated by: a- HHS b- FDA under Food Drug Cosmetic Act c- Dept of Commerce d- USDA

b- FDA under Food Drug Cosmetic Act

An employee evaluation should be given: a- in a quiet place with privacy b- in Diet Office c- at end of day d- at beginning of day

a- in a quiet place with privacy

A viscosimeter measures: a- temperature b- pH c- stability d- consistency

d- consistency

Approximately how many patient trays per minute must a centralized tray assembly unit produce in order to serve 400 patients during 90 minutes? a- 3 b- 3.5 c- 4 d- 4.5

d- 4.5 (400/90)

How do you convince administration that a former nutrition program should be reinstated? a- show that 95% of patients enjoyed it b- show that 85% of those who attended came to all sessions c- show that 75% of those who attended had fewer hospital stays d- show that only 10% felt it was not worthwhile

c- show that 75% of those who attended had fewer hospital stays

Costs which are proportionately responsive to changes in volume are: a- variable b- sink c- hidden d- fixed

a- variable

The width of a main kitchen aisle should be: a- 24' b- 36' c- 48' d- 60'

d- 60'

Why are mono and diglycerides added to the shortening used in cakes? a- increase spreadability b- thickeners c- emulsifiers d- coloring agents

c- emulsifiers

How wide should an aisle be for two people with a mobile cart to move through? a- 40' b- 50' c- 60' d- 72'

b- 50'

Which process results in creative, prioritized decision making? a- focus group b- Delphi technique c- nominal group technique d- operational analysis

c- nominal group technique

If you are working on a cost benefit analysis you would: a- record number of patient complaints b- record number of hours the dietitian spent providing education c- record number of patients who were satisfied with education provided d- keep record of all who failed to attend

b- record number of hours the dietitian spent providing education

DRG;s allow $1600 for an appendectomy with a 4 day stay. The patient is released in 3 days. The hospital will receive: a- 1200 b- 800 c- 2000 d- 1600

d- 1600

If there is an increase in input and output, productivity will: a- increase b- remain constant c- decrease d- modulate

b- remain constant

The food service supervisor should carefully monitor a cook-chill production because of concerns about: a- work simplification techniques b- food safety c- portion control d- product acceptability

b- food safety

Management by objectives refers to a management process which employs: a- periodic, preplanned, broad objectives b- precise, measurable objectives c- determination of goals by department superiors d- objectives of instruction set by top management

b- precise, measurable objectives

A useful application of counting FTE is in planning: a- the menu b- type of service c- kitchen layout d- budget for wages

d- budget for wages

The report presenting financial conditions of an organization as of a particular date is: a- budget b- balance sheet c- income statement d- funds flow sheet

b- balance sheet

The maximum number of calories per serving in a product labeled low calorie is: a- 20 b- 40 c- 60 d- 80

b- 40

Five pounds of pressure creates a temperature that is ______ the boiling point of water. a- less than b- greater than c- equal to d- twice

b- greater than

What is the chemical composition of a class ABC fire extinguisher? a- water under pressure b- carbon dioxide under pressure c- carbon monoxide under pressure d- dry inert chemicals under pressure

d- dry inert chemicals under pressure

When cleaning _______, use chlorine or quaternary ammonia. a- laundry b- countertops c- oven d- floor

b- countertops

Underwriters Laboratory does which of the following? a- inspects facilities for safety b- inspects facilities for cleanliness c- checks safety of electrical equipment d- inspects gas equipment

c- checks safety of electrical equipment

Propionate is used in foods to: a- enhance flavor b- increase shelf life by inhibiting mold c- thicken d- retain color

b- increase shelf life by inhibiting mold

A supervising dietitian who wishes to delegate specific responsibilities should first: a- organize a task force b- check production schedule c- establish expected outcomes d- establish expected time frames to accomplish tasks

c- establish expected outcomes

Which of the following would add bulk to frozen yogurt? a- microcystalline cellulose b- monoglycerides c- carob gum d- carrageenan

a- microcystalline cellulose

Which of these work center designs discourages through traffic? a- U shaped b- back to back parallel c- straight line d- square

a- U shaped

When trying to cut down on the number of employees on a tray assembly line, evaluate the: a- number of work stations b- amount of idle time c- line speed d- capacity

a- number of work stations

The efficiency of a foodservice employee is increased if the work center is designed to allow the employee to: a- sit and reach b- stand and reach c- use two hands d- use zigzag motions

c- use two hands

To reduce the budget, first look at: a- menu costs b- fixed costs c- variable costs d- semi variable costs

c- variable costs

The National Sanitation Foundation standard for equipment construction that is most related to microbiological food safety requires that: a- outside corners are bull nosed b- surfaces do not have open seams or cracks c- equipment services do not have sharp edges d- bolts are securely fastened

b- surfaces do not have open seams or cracks

The cleanliness of on-line steam is not an issue when purchasing a: a- convection steamer b- combination oven c- steam jacketed kettle d- compartment steamer

c- steam jacketed kettle

You are preparing a dinner for a 500 bed facility. The menu includes roast beef, mashed potatoes, and carrots. Which equipment is best suited for this task? a- convection oven and tilting braising pan b- deck ovens and pressure steamers c- microwave and trunion kettle d- rotary oven and steamer

b- deck ovens and pressure steamers

Meat loaf has been left out for 5 hours. Should you serve it? a- yes b- yes because bacteria was destroyed during the heating process c- no because of botulism risk d- no because of staphylococcus risk

d- no because of staphylococcus risk

Which would be the best tool for rating foods in a pediatric hospital? a- triangle test b- paired comparison test c- facial hedonic scale d- paired preference test

c- facial hedonic scale

In interstate shipping of shellfish, it is monitored by: a- USDA b- HHS c- FDA d- FTC

c- FDA

Where should a Class B fire extinguisher be placed? a- near the range b- near the dishmachine c- near the freezer d- near the refrigerator

a- near the range

On your meal rounds you notice that elderly patients are not being fed properly. What is the best solution? a- speak with Director of Nursing b- discuss it at a discharge planning meeting c- confer with the Nurse's Aide responsible d- assign your diet aide to help feed the patient

a- speak with Director of Nursing

The kitchen floor will be changed. What do you recommend? a- asphalt tiles b- terrazzo c- concrete blocks d- clay tiles

d- clay tiles

How many minutes are needed to sanitize dishes when washing by hand using chlorine? a- 1 b- 2 c- 3 d- 4

a- 1

What law guarantees workers the right to organize and join labor unions? a- Taft Hartley b- Equal Employment act c- Labor Management Relations Act d- National Labor Relations Act

d- National Labor Relations Act

What is the major reason for installing automated equipment? a- easier to use b- rising labor costs c- easier to clean d- greater flexibility

b- rising labor costs

The primary reason for portion control in food service is: a- cost control b- standardize serving sizes c- customer satisfaction d- weight reduction diets

a- cost control (think any food service not just hospital)

You teach food service workers about pot washing temperatures. How do you know if the workers follow the rules? a- ask them to repeat the rules b- test water temp at intervals c- ask them to write down guidelines d- check to see if pots are clean

b- test water temp at intervals

In order to influence a legislator one day before a vote, the Dietitian should: a- visit the legislative aide b- write a letter to the legislator c- send a postcard to the legislator d- call the legislator

d- call the legislator

The hospital budget for the first 6 months is set for an 80% occupancy rate. Budget figures for this level are listed below. The 2nd six months will have an occupancy rate of 60%. What would the food cost budget be for the 2nd six months? Food Cost - 30,000 Labor Cost - 25,000 Operating Cost - 24,000 a- 20000 b- 22500 c- 30000 d- 32000

b- 22500

A press conference announcing your new business is: a- advertising b- networking c- media promotion d- personal selling

c- media promotion

If you increase the size of the kitchen, what effect will there be on worker efficiency? a- increase b- decrease c- no change d- depends on the menu

b- decrease

A substitute is legally differentiated from another food by: a- nutrient content b- calorie content c- fat content d- color

a- nutrient content

The use of a sugar substitute is regulated by: a- NIH b- FDA c- WHO d- FTC

b- FDA

Which is a good method of food handling? a- sanitize raw food before prep b- defrost frozen food in the refrigerator c- refrigerate raw food at 48F d- thaw frozen food quickly under running hot water

b- defrost frozen food in the refrigerator

Appearance, taste, and texture are considered: a- quantity control b- safety control c- quality control d- production control

c- quality control

You are involved in planning a prospectus. This is: a- measuring the size of all food service equipment b- a planning guide for a kitchen c- how to arrange the dairy box d- how to document nutrition care

b- a planning guide for a kitchen

When does a breakeven point increase? a- when sales decrease b- when profits decrease c- when profits increase d- when costs increase

d- when costs increase

A food service manager who supervises 35 employees has a problem with discipline and increased absenteeism. Why? a- decreased unity among managers b- excessive span of control c- decreased unity of control d- excessive unity of command

b- excessive span of control

What is the most important reason for a microwave oven in food service? a- saves energy b- saves money c- saves time d- saves cleanup

c- saves time

If you purchase an oven for $10000, it is expected to last for 10 years, after which it can be sold for $3000. What is the depreciation cost each year? a- 2000 b- 1500 c- 700 d- 500

c- 700

What is not found in a standardized recipe? a- seasonings to be included b- time and temp of cooking c- mixing bowls, measuring spoons d- amounts of ingredients

c- mixing bowls, measuring spoons

In dry storage, the humidity should be: a- 20-30% b- 30-40% c- 40-50% d- 50-60%

d- 50-60%

How many FTE are in this operation? Dietitian and Nurse - 40 hours / week each Doctor - 30 hours / week Diet Aide and Secretary - 20 hours / week each Clerk - 10 hours / week a- 2 b- 4 c- 6 d- 8

b- 4

HACCP standards would be similar for which of the following foods? a- canned and frozen corn b- fresh and frozen chicken c- fresh beef and frozen chicken d- frozen beef and corn

d- frozen beef and corn

The final step in a union dispute is: a- arbitration b- mediation c- injunction d- check off

a- arbitration

A decision to feed patients in their rooms rather than the cafeteria is based on: a- institutions philosophy b- equipment in kitchen c- labor available d- federal regulations

a- institutions philosophy

The dishwasher temps are as follows: pre wash 140F, wash 150F, rinse 200F. You should: a- turn up rinse temp b- turn down pre wash temp c- turn down rinse temp d- do nothing, theyre fine

c- turn down rinse temp (can be as low as 140F)

To find out about the new regulations by the FDA you would check: a- congressional record b- federal register c- current newspaper d- congressional index

b- federal register

At what temp should coffee and items such as thin soups be held for serving? a- 140-160F b- 180-190F c- 200-212F d- over 212F

b- 180-190F

Forty fish entrees cost $2.00 per serving. Total fish sales are $240.00. What was food cost percentage? a- 25% b- 33% c- 50% d- 60%

b- 33%

Which system is not labor efficient? a- conventional b- vending c- cafeteria d- assembly serve

a- conventional

Methylene is added to some types of coffee to: a- retain flavor b- retain color c- decaffeinate d- destroy bacteria

c- decaffeinate

During an interview, which of the following can you ask? a- do you have a car? b- how will you get to work? c- can you get to work on time without a problem? d- do you own a car?

c- can you get to work on time without a problem?

Quality control is: a- outcome or output oriented b- measure of quality care provided c- patient care oriented d- proactive - focuses on prevention of errors in food service

d- proactive - focuses on prevention of errors in food service

Quality assurance is: a- a measurement of the quality of care provided b- food service oriented c- control of distribution and service of food d- control of the budget

a- a measurement of the quality of care provided